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3 cups
Easy
By Ivy Manning
Published 2014
This traditional green salsa is fairly mild. If you prefer more heat, leave the seeds and ribs in the chile and/or add a second chile. Serve the salsa with tortilla chips or combine it with lightly fried tortillas, scrambled eggs, and cheese to make chilaquiles.
Position an oven rack
Place the tomatillos, chile, and garlic on the prepared baking